I just noticed my cookies at the end of the pan baked much faster than the rest in the oven of my new rental. I tried baking at a higher temp and cutting the cook time but still see the same thing. Most of my cookie recipes don't say to flip the pan and I never had a problem in 3 previous ovens I've used.
Is this something I'll have to do for all cookies now or does the oven need to be repaired?
I'm more concerned if I were baking a cake and half is cooked faster than the rest! (Plus in an earlier post I also mention how I'm also trying to figure out baking at an altitude, but having a new oven complicates matters!)
Thanks for any suggestions!!
Updated 1 year ago | 5
Updated 1 year ago | 10
Updated 1 year ago | 25
Updated 10 months ago | 16
Updated 8 months ago | 13